Sous-vide-cooked ω3-enriched chicken hamburger: Physicochemical and sensory characterization

We designed a chicken-meat hamburger enriched with ω3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days 3 isoprotein isoenergetic diets based on: corn soy; soybeans plus flax oil fish oil. hamburgers, made mixture fresh skinless breast thigh meat, oat bran mix spices, were vacuum-packed at 80 °C 10 min. Chemical analyses (moisture, fat, protein, fiber, thiobarbituric acid profile), color texture profile performed. samples presented significantly higher values docosapentaenoic (1.53 g per 100 fat) than control sample (0.30 fat). sensory characterization was carried out 54 consumers using CATA methodology (check all that apply). fish-ω3 most widely accepted consumers. Therefore, functional food product close to daily recommendation (250 mg) designed. acceptability found on pleasant taste, appearance flavor.